Potato rosti with spiced ricotta and smoked salmon

Method

1. Make the potato rosti. Boil the potatoes in plenty of salted water for about12-15 minutes until the outsides are slightly soft but the centres still retain their bite. Drain and leave to cool. Using a coarse blade, grate the potatoes into a large bowl.

2. Meanwhile, melt the butter and gently fry the onion over a moderate heat until soft. Allow it to cool and then add to the grated potato. Stir in the chives and season the mixture to taste.

3. Heat a little olive oil in the base of a frying pan and spoon the rosti mixture into the pan, pushing the mixture down gently with the back of a spoon to form a `cake` with a depth of about 2cm. Cook over a gentle heat for about 10-12 minutes until golden brown.

4. Invert the potato cake onto a large plate, and then carefully slide the cake back into the pan, uncooked side down. Cook for a further 8-10 minutes. (The rosti can be made ahead to this stage and reheated in a hot oven just before serving). To make individual rosti, simply divide the potato mixture between 8 non-stick blini pans or place 8 x 8cm ring cutters into 2 frying pans and spoon the potato into the cutters. Cook as for the larger rosti, adjusting the cooking times accordingly.

5. Combine the horseradish, Worcestershire sauce, lemon juice and mustard together and spread evenly over the rosti.

6. Cut the rosti into 8 wedges and place one wedge on each of eight warmed plates. Top each wedge with a swirl of smoked salmon.

7. Beat the ricotta and butter together in a large bowl until smooth. Add the remaining ingredients and stir thoroughly to combine.

8. Place a spoonful of the spiced ricotta mixture in the centre of each smoked salmon swirl. Garnish each plate with 2 long chives and a wedge of lemon. Serve immediately.

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Ingredients

750g floury potatoes, such as King Edwards or Maris Piper, peeled
85g unsalted Butter
1 onion, finely chopped
2 bunches fresh chives, finely chopped
Olive oil, for frying
1 tbsp fresh horseradish, finely grated (or 2 tbsp hot creamed horseradish)
1 tsp Worcestershire sauce
juice of 1/2 lemon
1 tsp Dijon mustard
450g Smoked salmon, thinly sliced
salt and fresh ground black pepper

For the Spiced Ricotta:

225g Ricotta cheese
125g unsalted Butter, softened
2 tsp Paprika
1 tsp English mustard
1 tsp caraway seeds
2 tsp capers, roughly chopped
2 tsp Chives, finely chopped
3 tbsp Soured cream
16 long chives, to garnish

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